"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 2079 -- Marlene Menheer
Added: Tuesday, November 15, 2005


c. red onion, finely chopped
2 T. white wine vinegar
6 eggs at room temperature
2 to 3 T. mayonnaise
1 T. Dijon mustard
1 T. fresh chives, snipped
2 T. fresh dill, finely chopped
1 pinch Cayenne pepper
salt & freshly ground black pepper

1. In a small bowl, toss onions with 1 T. of vinegar. Set aside.

2. Put eggs in a saucepan of cold water. Bring to a boil and cook for 1 minute. Turn off heat, cover and let stand for 6 minutes. Remove eggs and immerse in cold water until cool to touch.

3. Peel eggs and cut in half lengthwise. Scoop out yolks and mash with mayonnaise, mustard, chives, cayenne, remaining vinegar, half of onion and 1 T. of dill. Season to taste with salt and pepper. Spoon mixture into egg whites.

4. To serve toss remaining onion and dill together and spoon a little onto each egg.




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